Eating curd during a cough and cold can be a bit of a mismatch, depending on your dosha and symptoms. In Siddha-Ayurvedic principles, the cold and cough usually relate to an imbalance in the Kapha dosha, which governs the body’s structure and fluids, including mucus. Curd, although beneficial for gut health due to its probiotics, can indeed increase Kapha and, thus, the production of mucus because it’s cold and heavy by nature. This might explain why your cough worsened after you had curd.
However, there are ways to enjoy curd without aggravating your condition too much. For instance, you can consume it at room temperature or warm it slightly and avoid having it at night, which is when Kapha naturally increases. Adding a pinch of dried ginger powder or black pepper to the curd can also help, as these spices counteract cold qualities and stimulate digestive fire (Agni), balancing the possible increase in mucus.
Beyond curd, it’s good to focus on light, warming, and easy-to-digest foods like soups made with ginger, turmeric, and vegetables that pacify Kapha. Sipping warm herbal teas throughout the day could also keep your agni strong and support your body’s fight against the cold. If your symptoms persist or worsen, seeking direct guidance from an Ayurveda practitioner or medical professional is essential, as it could indicate that intervention is needed beyond dietary adjustments.
Keep in mind, each individual’s body constitution is unique, so what works for one might not suit another. Listen to your body, and watch how it reacts to different foods. Making small adjustments based on these observations can be quite helpful.
